Beetroot, Pumpkin and Feta Salad

Beetroot, walnut and feta is one of those flavour combinations that just works really well: earthy, creamy and crunchy - all in one mouthful. This salad comes together in minutes, especially if your beetroot and pumpkin are already roasted. It's also a great way to use up leftover roast veggies from last night's dinner.

You'll Need:

2 cups baby spinach, washed

1 cup cubed beetroot

1 cup cubed pumpkin

¼ cup cubed feta

1 tablespoon extra virgin olive oil

1 teaspoon honey

1 tablespoon pumpkin seeds

3 tablespoons chopped walnuts

Method:

Arrange beetroot and pumpkin on a baking tray, drizzle with a little olive oil and roast for about 30 minutes at 200°C until soft. Remove from oven and leave to cool slightly.

Arrange walnuts and pumpkin seeds on a baking tray, place in oven and turn off heat. Leave nuts to toast slightly in residual heat, for about 5-10 minutes until just golden.

Arrange spinach on a plate or in a bowl, then top with beetroot and pumpkin. Crumble over feta, and sprinkle over walnuts and pumpkin seeds.

Mix together olive oil and honey, then drizzle over salad before serving.

* You could also add in half a cup of cooked wholemeal couscous or quinoa per person if you like!

Makes 2 Serves